Crockpot Wild Rice with Cherries and Pecans: A Delicious Twist

Crockpot wild rice with cherries and pecans quickly became a favorite of mine. I have several Bibles and just as many Crockpot cookbooks. So when I was in one of my favorite country stores and saw The Southern Slow Cooker Bible, I knew I had to have it! It has been one of my most cherished cookbooks because everything I have tried has been easy, tasty, and the epitome of down-home cookin’.

I particularly loved this recipe for Crockpot wild rice because it called for cherries and pecans… two of my favorite add-ins to salads. I knew I was going to enjoy it, and I bet you will too!

How to Make Crockpot Wild Rice With Cherries and Pecans

Creating Crockpot wild rice with cherries and pecans is a simple yet flavorful way to elevate your meal. This recipe combines hearty grains, sweet and tart cherries, and the crunch of toasted pecans for a dish that’s both wholesome and delicious.

Step 1: Prepare the Rice Base

First, pour a cup of wild rice and a cup of brown rice into a slightly greased slow cooker. If you don’t have both rice options, using 2 cups of just one type is totally fine. Sometimes you can also find wild rice blends already mixed for you. I personally like to mix in brown rice to create a softer texture. Drizzle in 2 tablespoons of melted butter and mix all the rice together so that it is thoroughly coated.

Step 2: Add Broth and Seasonings

Add a 32-ounce container of low-sodium chicken broth and a chopped yellow onion. Then sprinkle in 1/4 teaspoon of garlic salt and 1/2 teaspoon of freshly ground black pepper. If you don’t already have a peppercorn grinder, I highly suggest investing in one. Fresh spices make all the difference in cooking. Cover the Crockpot and cook the rice on HIGH for 4 hours.

Step 3: Stir in the Dried Fruit

Once the Crockpot wild rice with is done cooking, add in a cup of dried cherries. You can also use dried cranberries. I chose the cherries because they have a nice balance of tartness and sweetness. You will find both of these berries in the raisin section of your grocery store, which is usually near the hot cereals and granola bars. Turn off the slow cooker and stir everything together. Let it rest for 15 minutes so that all the flavors can meld together.

Step 4: Add Pecans and Parsley

When you are ready to serve the Crockpot wild rice with cherries and pecans, stir in a cup of toasted pecans and sprinkle the top with 2 tablespoons of freshly minced parsley.

Why Crockpot Wild Rice With Cherries and Pecans is So Versatile

Crockpot wild rice with cherries and pecans is such a warm and inviting dish. It is hearty enough to stand alone as an entree for a meatless meal, but it is also a great compliment to a piece of protein. It would be perfect on your Thanksgiving table as a vegetarian option. And you know what else? It would be amazing with a fried egg on top. One of those perfectly cooked eggs where the whites are crispy, but the yolk is still runny? Oh mylanta! I can taste it now!

As if that weren’t enough, Crockpot wild rice with cherries and pecans is a great meal prep base as well. It pairs well with all vegetables and proteins and stays good in an airtight container in the fridge for several days. I like things that save me time!

More Crockpot Ideas to Love

If you love your Crockpot as much as I do, check out my extensive list of Crockpot meals on my recipe index. My favorites are healthy Crockpot enchilada quinoa, 5-ingredient Crockpot orange chicken, and Crockpot bolognese sauce. Whatever you make for dinner tonight, I hope you enjoy it! Happy cooking, y’all!

Crockpot Wild Rice with Cherries and Pecans

A hearty slow cooker wild and brown rice side with onion, chicken broth, dried cherries, toasted pecans and fresh parsley. Hands-off, holiday-worthy, and good enough to be a meatless main.

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Prep Time 10 minutes mins

Cook Time 4 hours hrs

Resting Time 15 minutes mins

Total Time 4 hours hrs 25 minutes mins

Servings: 8 servings

Course: Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 cup wild rice
• 1 cup brown rice or 2 cups of one kind, or a wild rice blend
• 2 tablespoons butter melted
• 32 oz low-sodium chicken broth
• 1 yellow onion chopped
• 1/4 teaspoon garlic salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup dried cherries or dried cranberries
• 1 cup toasted pecans
• 2 tablespoons fresh parsley minced

Method

 

1. Pour the wild rice and brown rice into a lightly greased slow cooker, drizzle with the melted butter and stir to coat.
2. Add the broth, onion, garlic salt and pepper. Cover and cook on HIGH for 4 hours.
3. Stir in the dried cherries, turn off the slow cooker and let rest 15 minutes.
4. Just before serving, stir in the toasted pecans and sprinkle with parsley.

Notes

Mixing in brown rice gives a softer texture than all wild rice.